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Recipes from 'I Know How to Cook'

Gougere and Choux Pastry

Gougere and Choux Pastry
Gougere and Choux Pastry

Preparation time: 15 minutes; Cooking time: 15-30 minutes; Serves 6

2 teaspoons butter
11 ounces choux pastry dough
4 1/4 ounces Gruyere cheese, grated or cut into thin strips, plus extra for sprinkling

Preheat the oven to 400 degrees F and grease a baking sheet with the butter. Make the choux pastry dough, omitting the sugar and adding the cheese. Pipe or spoon the pastry dough in a ring shape, or place individual, well-spaced spoonfuls, on the prepared baking sheet. Sprinkle with extra cheese. Bake for 25-30 minutes (or 15-20 minutes for individual gougeres), until risen and golden brown.

Choux Pastry (Pate a Choux)

1 1/2 heaping tablespoons superfine sugar
Scant 1/2 cup butter, plus extra for greasing
1 teaspoon salt
1 cups flour
4 eggs, beaten

In a large pan, gently heat 1/2 cup water and the sugar, butter and salt until the butter has melted, then bring to a boil. Quickly add the flour all at once, and beat with a wooden spoon. Reduce the heat and continue to beat the dough for about 1 minute until it comes away easily from the sides of the pan. Grease a plate with butter, turn the dough out onto it and let cool to room temperature. Return to pan and gradually beat in the eggs until the dough is smooth and glossy.

Shoulder of Lamb Provencale (Epaule a la Provencale)

Preparation time: 35 minutes; Cooking time: 2 1/2 hours; Serves 6

9 ounces stuffing for red meats
1 (2 1/2 pound) shoulder of lamb, boned
3 1/2 tablespoons butter
1 onion, chopped
4 1/4 ounces bacon cubes, chopped
1 carrot sliced
1 bouquet garni
Salt and pepper
Generous 2 cups, any stock, hot
Scant 1/2 cup tomato paste

Prepare the stuffing, spread it over the lamb shoulder, the roll the shoulder up and tie tightly with kitchen string. Melt the butter in a heavy pan, add the onion and bacon cubes and pan-fry over medium heat until browned. Add the lamb, carrot and bouquet garni. Season with salt and pepper and pour in the hot stock. Add the tomato paste. Cook, covered, for 2 hours, turning from time to time.

Stuffing for Red Meats (Farce Pour Viande)
Preparation time: 10 minutes; Makes 7 ounces

3 1/3 ounces unsmoked bacon, finely chopped
3 1/2 ounces pork, finely chopped
1 handful of flat-leaf parsley, finely chopped
1 tablespoon cognac
Salt and pepper

Mix all the ingredients in a bowl.

Light Chocolate Mousse (Mousse Au Chocolat)

Preparation time: 20 minutes, plus chilling time; Serves 6

7 ounces chocolate
6 egg whites
2 tablespoons superfine sugar

Prepare 3 hours in advance. In a heatproof bowl set over a pan of barely simmering water, gently melt the chocolate in 2 tablespoons water, stirring occasionally to make a thick paste. Whisk the egg whites to soft peaks, add the sugar and continue whisking until very stiff. Fold the chocolate gently into the egg whites. Pour into a bowl and refrigerate for up to 3 hours.

Excerpted from I Know How To Cook by Ginette Mathiot. Copyright 2009 by Phaidon.

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Ginnette Mathiot, translated by Clotilde Dusoulier